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BBQ Chicken Skewer Salad

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BBQ Chicken Skewer Salad is a fresh, hearty meal featuring juicy grilled barbecue chicken skewers served over crisp greens with colorful vegetables and a flavorful dressing. It’s a satisfying, protein-packed salad that’s perfect for summer dinners, meal prep, or healthy lunches.

Ingredients

  • 1 1/2 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1/2 cup barbecue sauce
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Wooden or metal skewers
  • 1 head romaine lettuce, chopped
  • 3 cups mixed salad greens
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, sliced
  • 1 cup corn kernels
  • 1/2 red onion, thinly sliced
  • 1 avocado, diced
  • 1 cup shredded cheddar cheese
  • 1 cup black beans, drained and rinsed
  • 2 tablespoons fresh cilantro, chopped
  • 1/2 cup ranch dressing or cilantro-lime dressing

Instructions

  1. If using wooden skewers, soak them in water for at least 30 minutes.
  2. In a bowl, combine the chicken with olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper.
  3. Thread the seasoned chicken onto the skewers.
  4. Preheat a grill or grill pan to medium-high heat.
  5. Grill the skewers for 10-12 minutes, turning occasionally, until the chicken is nearly cooked through.
  6. Brush the chicken generously with barbecue sauce during the last 2-3 minutes of grilling, turning to caramelize the sauce on all sides.
  7. Remove the skewers from the grill and let them rest for 5 minutes.
  8. Arrange the romaine, mixed greens, cherry tomatoes, cucumber, corn, red onion, avocado, cheddar cheese, black beans, and cilantro in a large serving bowl or platter.
  9. Place the BBQ chicken skewers on top of the salad.
  10. Drizzle with ranch or cilantro-lime dressing just before serving.

Notes

  • Substitute grilled shrimp or steak for the chicken if desired.
  • Add jalapeños, tortilla strips, or cooked bacon for extra flavor and texture.
  • Swap cheddar for feta, cotija, or pepper Jack cheese.
  • Use spinach, kale, or arugula instead of romaine.
  • Store the chicken, salad, and dressing separately in the refrigerator for up to 3 days.
  • Bake the skewers at 425°F (220°C) for 15-18 minutes if a grill is unavailable.
  • For a lower-carb version, omit the corn and black beans.

Nutrition

Find it online: https://thefamilycooking.com/bbq-chicken-skewer-salad-6/